Do you want a quick 20-minute dinner? You’ve found the perfect recipe! This pasta is so simple to make and delicious. The sauce is has ricotta cheese and a touch of heavy cream. We use a pretty spinach leaf pasta, that you can find here. The fresh arugula and lemon zest brighten everything up, and crushed red pepper to give it a little heat.

lemon ricotta pasta made with spinach and olive leaf pasta in a pot being stirred with a wooden spoon

As you guys know, we love finding unique and fun ingredients to use in our recipes. We recently discovered  TerraMar Imports , and loved so many products. This recipe uses a Spinach Leaf Pasta.  a bright Lemon Infused Extra Virgin Olive Oil,  and the Parmigiano Reggiano If you sign up for TerraMar Imports, mailing list you will get 10% off your first purchase.

A bowl of lemon ricotta pasta made with spinach and olive leaf pasta topped with grated Parmesan

Lemon Ricotta Pasta

5 from 1 vote
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Easy spinach pasta with a lemon ricotta sauce and arugala.


  • 1 pound Spinach and Olive Leaf Pasta
  • 2 Tablespoons Lemon Infused Extra Virgin Olive oil
  • 4 minced garlic cloves
  • chili flakes
  • 1/2 cup heavy cream
  • 3/4 cup whole-milk ricotta
  • salt and pepper to taste
  • 1 cup freshly grated parmesan cheese
  • 1 Tablespoon lemon zest
  • 2 cups reserved pasta water
  • 2 cups arugula


  • Cook pasta in salted water according to package instructions. Make sure to cook al-dente, and reserve 2 cups pasta water.
    1 pound Spinach and Olive Leaf Pasta
  • In a sauce pan over medium-high heat add olive oil, garlic, and chili flakes. Cook just until garlic is fragrant.
    2 Tablespoons Lemon Infused Extra Virgin Olive oil, 4 minced garlic cloves, chili flakes
  • Turn heat down to medium-low. Add heavy cream and ricotta. Stir until the ricotta has melted and the sauce is smooth and creamy.
    1/2 cup heavy cream, 3/4 cup whole-milk ricotta
  • Add cooked pasta, salt, pepper, grated parmesan cheese, and lemon zest. Stir until everything is combined.
    1 cup freshly grated parmesan cheese, salt and pepper to taste, 1 Tablespoon lemon zest
  • Gradually add pasta water until the pasta gets nice and creamy and to your desired consistency.
    2 cups reserved pasta water
  • Stir in arugala.
    2 cups arugula
  • Garnish with extra parmesan cheese, crushed red pepper and lemon zest.




Serving: 1serving | Calories: 808kcal | Carbohydrates: 98g | Protein: 32g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 468mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 12mg | Calcium: 508mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe additions: If you’d like to add a protein, cooked chicken, or shrimp will make a great addition.

Don’t forget to reserve some pasta water! If you forget, don’t panic. Add a splash of vegetable broth, or milk to help loosen it up.

Note: We do not give an exact measurement for the salt and pepper. We always say to add a little and add more if you need to.

Food Dolls

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